Recipe by Campbell's Kitchen
"Succulent beef cubes are accented with vegetables and herbs in a delicate sauce made with Campbell's® V8® Butternut Squash Soup. "
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boneless beef for stew, cut into 1-inch cubes
Ground black pepper
Vegetable cooking spray
onions, cut into wedges
1 (18.3 ounce) carton
Campbell's® V8® Butternut Squash Soup
potato, cut into cubes
carrots, cut into 2-inch pieces
My husband really loved the flavor of this stew. The meat was so tender and the vegetables were fantastic. I will definitely make this again.
Doubled the recipe, used 32 oz container of Trader Joe's Butternut Squash soup. The soup makes a nice thick stew, but it needed a little zip of flavor. My husband added some curry powder to his - changing it completely - and that was fantastic.
This was delicious! My family of 4 kids and 5 afukta all loved it even though we have some picky eaters in that mix. I made a few changes though. First I used a large beef chuck roast which I coated in flour, garlic, and pepper then browned in oil. Then I put that beef in the crock pot along with sliced mushrooms, onions, and minced garlic. Added enough pasta sauce to make sure everything had a coatingof it. Cooked on low for 10-12hrs and served over rice.
* Percent Daily Values are based on a 2,000 calorie diet.
Braised Beef with Garden Vegetables and Herbs
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 233
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